Ingredients:

  • ½ cups Graham Cracker Crumbs
  • ¼ cup Granulated Sugar (Crust)
  • tablespoons Unsalted Butter, melted
  • cup Fresh or Frozen Cranberries
  • ¼ cup Granulated Sugar (Cranberry Swirl)
  • ¼ cup Water (Cranberry Swirl)
  • ½ teaspoon Fresh Orange Zest (optional)
  • oz Full-Fat Cream Cheese, softened
  • ½ cup Granulated Sugar (Filling)
  • Large Eggs, room temperature
  • Large Egg Yolk, room temperature
  • ¼ cup Sour Cream or Full-Fat Greek Yogurt, room temperature
  • teaspoon Vanilla Extract
  • teaspoon Fresh Lemon Juice

Instructions:

  1. Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper or silicone liners. Prepare a shallow roasting pan ready to be filled with boiling water for the water bath.
  2. Make the Cranberry Swirl: Combine cranberries, ¼ cup sugar, water, and orange zest in a small saucepan. Simmer for 8–10 minutes until berries burst and the mixture thickens slightly. Cool completely and mash slightly or leave chunky.
  3. Prepare the Crust: Combine graham cracker crumbs, ¼ cup sugar, and melted butter until the mixture resembles wet sand. Press mixture firmly into the bottom of each lined muffin cup. Chill the crusts for 1 hour.
  4. Mix the Filling Base: Beat the softened cream cheese and ½ cup sugar until completely smooth, scraping down the sides frequently.
  5. Incorporate Wet Ingredients: Beat in the sour cream/yogurt, vanilla extract, and lemon juice until just combined.
  6. Add Eggs Gently: Beat in the 2 eggs and 1 yolk one at a time on the lowest speed, mixing only until streaks disappear. Avoid overmixing to prevent cracking.
  7. Assemble and Swirl: Distribute the cheesecake batter evenly over the chilled crusts. Drop small spoonfuls of the cooled cranberry mixture onto the top of each batter portion. Use a toothpick to gently swirl the cranberry into the batter.
  8. Bake with Water Bath: Place the filled muffin tin inside the prepared roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the muffin liners (bain-marie).
  9. Bake for 20–25 minutes. The edges should be set, but the very center should still have a slight jiggle.
  10. Cool Gradually: Turn the oven off. Leave the cheesecakes inside the cooling oven with the door slightly ajar for 30 minutes.
  11. Final Chill: Remove from the water bath, allow to cool completely on a wire rack, then chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.